At the raucous late-night parties called parrandas, dancers need a pick-me-up. This one, from food author Maricel Presilla, fits the bill nicely.
- 1⁄2 gallon milk
- 3 whole star anise
- 2 sticks cinnamon
- Zest of 1 orange
- 5 whole allspice berries
- 2 tbsp. brown sugar
- 1⁄2 lb. bittersweet chocolate
- 1 cup aged dark rum
- Whipped cream
Combine milk, star anise, cinnamon sticks, orange zest, allspice berries and brown sugar in a large, heavy saucepan over medium heat.
Scald milk, stirring to dissolve sugar. Lower heat and cook 10 minutes. Remove from heat; steep 10 minutes. Strain into a large pot.
Heat gently, then add bittersweet chocolate and dark rum. Whisk briskly until chocolate dissolves, about 5 minutes. Serve topped with whipped cream.